Saturday, October 6, 2018

Filipino Adobo


"Be bold! Worth trying is Adobo, a dish showing Spanish and Mexican influences but with regional variations. Pork, or a combination of pork and chicken, is stewed in a mixture of vinegar, bay leaf, peppercorn and garlic over a slow fire"

Even before the Spaniards came, early Filipinos cooked their food minimally by roasting, steaming or boiling. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, early Filipinos could have been cooking its meat in vinegar, which is the basic process in making adobo.

From the Chinese traders came soy sauce and thus this ingredient found its way into the meat being cooked in vinegar. Salt was slowly taken out from the recipe and replaced with soy sauce. However, there are adobo purists who continue to use salt in their adobo marinade.

The old Spanish word Adobar could be where the early Filipinos got the word for their most famous dish. In Spanish cuisine, however, adobo refers to a pickling sauce made with olive oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt. The word adobo is also used in Mexican and Caribbean cuisine. The Mexican adobo refers to a piquant red sauce made from ground chilies, herbs and vinegar sold canned or jarred. The Caribbean adobo usually refers to a dry rub of garlic, onion, oregano, salt and pepper.T he Filipino Adobo selected their favorite condiments and spices — vinegar, soy sauce, garlic, bay leaves — used them to stew chicken and/or pork, and gave it a Spanish name.....

No one could actually tell the exact recipe of adobo. Our country was under the Spanish rule for 400 years.There was a story about a Spanish governor who has several Filipino staff in his house and he taught them to cook the Spanish way.Later on these people began to introduce the dishes in their household and that started the leaked...how Spanish food was brought down to our table and down to our palate and passed from generation onwards.

My version of adobo is actually a mix of traditional way how a Spanish adobo is cooked but I cant omit soy sauce because I learned to cook adobo with soy sauce. I tried the recipe without soy sauce and I don't like it because it was so white...it looked raw to me and I cant take it. The best thing about adobo is that it could last for a week without refrigeration.Put it in a jar and let it stand in one corner and just get what you can eat and still it will not get spoiled. During camping or outing, Adobo is such a perfect food to go. The longer it last. the better it taste. Nowadays there are people who add boiled eggs in their adobo..for variety, for economic reason and somehow adapted to Chinese way of cooking their stew.

Ingredients:
1/2 kg or 500 grams pork belly
1/2 kg or 500 grams chicken, a combination of wings or drumstick
1 whole head garlic crushed
1 tsp peppercorn crushed
1/4 tsp ground black pepper
1/2 cup vinegar
1/2 cup soy sauce
2 tsp rice wine
2 pcs bay leaf
1/2 cup + 1/4 cup olive oil
1 cup water
1 tsp salt
1 tsp sugar
2 tsp rice wine
1/4 tsp thyme
1/4 tsp oregano
1 tsp paprika
1 tsp dried chili flakes

Direction:
First marinate pork and chicken for 30 minutes with the combination of:crushed garlic, crushed peppercorns, ground black pepper,vinegar,soy sauce,rice wine and bay leaf.
Then put the chicken/pork with marinate to a saucepan. Let it boil over medium heat for 10 minutes. Do not stir.
Let it cool for 5 minutes and using the strainer, separate the sauce and kept aside.
After that, heat a pan or saucepan,put 1/4 cup oil and start to fry the pork/chicken meat by batches..fry them until just brown.
Then using the same sauce pan where you previously cook to boil the mixture, put back the fried chicken/pork meat, add also the used oil from frying if there's any.
Now add the ff:the sauce that you set aside(taken after you strained),1cup water, 1/2 cup olive oil, salt,sugar,thyme,oregano,paprika and chili flakes.
Heat the mixture and once it boils,turn the the heat to simmering mode and cook for 1 hour or until you reach the desired consistency..Avoid stirring, oh yes you may...I know you cant help it cause you will..just like me.. but stir it just to check once in a while.


Now here's the good old Adobo, the meat is soft and tender...the taste is kinda strong and addictive, the combination of soy sauce, vinegar, salt, rice wine and sugar has made the dish tasty, the distinct taste of chaos in your mouth but it is such a comfort to eat.The use of olive oil and herbs gives a very rich flavor and aroma. Hmmmmnn... never mind the extra weight I will gain... I will eat....! now, pronto!

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28 comments:

  1. Ooh looks good . I think i can smell it cooking . Lol! hugs and blessings , Cindy

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    Replies
    1. Hello Cindy,
      Youre right, it does smell a lot and you feel like eating too. Have a great weekend.

      Delete
  2. Hi, MarEliz! Wow, Filipino Adobo sounds and looks so flavourful! In Mexico, the use of the word adobo is very broad; the verb "adobar" is more of a technique, as in "to season with sauce or paste." I really like how your dish is shinning, thick like a glaze, and that it keeps long even out of the fridge. Yummy!

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    Replies
    1. Hello Irene,
      The use of olive oil makes this dish interesting and yummy. Most of us will have a version of Adobo but mine is surely a family favorite. Thank you so much for coming over. Cant wait to go to your place.

      Delete
  3. I grew up in the Philippines as a missionary kid and am delighted to discover your blog through the Raising Homemakers link-up. I will be coming back to check out more of the recipes of my childhood country. And I love adobo as do my kids and husband, though I make a simpler recipe.

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    Replies
    1. Hi Kimmy, welcome to my blog and Im so happy to know someone who already appreciate Adobo. Im sure the dish brings a lot of memories in the Philippines. Have a great weekend

      Delete
  4. This sounds wonderful. Thanks for sharing on To Grandma's House We Go!

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  5. I've been wanting to make adobo for a while. I spent some time on a phonecall with a computer representative from the Philippines and we talked about our different cultures, and she told me adobo is her favorite Filipino dish. I've been wanting to try to make it. Thanks for this excellent recipe tutorial, it sounds delicious, and I find it interesting that once it is cooked, it is safe to leave out at room temperature, amazing!

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    Replies
    1. Hi Marilyn, Oh thank you for the interest and you should really try this dish.Perhaps my version of using olive oil and apple cider makes the difference among all versions of Adobo. Have a great weekend.

      Delete
  6. Thanks for sharing at the What's for Dinner party! Hope to see you this Sunday too!

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    Replies
    1. Thank you for coming over and yes I will be there on sunday. Have a great weekend

      Delete
  7. Thanks for sharing at Fiesta Friday! -Deb

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  8. That just looks so yummy. Thanks for sharing it with us. #Alittlebitofeverything

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  9. Thanks for sharing at Fiesta Friday! -Rita

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  10. Nice and Easy. Yummy!
    Do check out my easy and flavorful Milk Pudding on FieistaFriday #245
    Thanks,
    Rita

    ReplyDelete
    Replies
    1. Thank you so much for coming over and for the kind words. Cant wait to visit you. Have a great weekend

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  11. Thanks for sharing on FF. I can imagine how delicious this would be.

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    Replies
    1. Thank you Liz, hope you can try this one day. Have a great weekend

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  12. What a wonderful blend of spice, this would be amazing! Thanks so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you Miz Helen for the lovely comment. Have a great weekend

      Delete
  13. Sounds delicious! Thanks for sharing at Home Sweet Home!

    ReplyDelete
    Replies
    1. Thank you for coming over. I am so glad youre back. Have a great weekend

      Delete
  14. It really does look very yummy! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

    ReplyDelete
    Replies
    1. Thank you Jann, have a great weekend. See you next week.

      Delete

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